The latest issues of Chef’s Special aim to give chefs the tools and know-how to become less wasteful and more sustainable. In these times of concern over energy and climate change, it is important for chefs to be more creative with red meat by thinking further than the fillet, and to use Australian beef, veal, lamb and goat responsibly. Mash creatively directs ever-changing typographic landscapes to garnish hand-created illustrations and a raw style of realist photography.
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